Our Favourite Paleo Granola

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paleo muesli recipe

Recipe: My Favourite Paleo Granola

Before I start, let me tell you that I live with someone who used to be addicted to cereal. I mean not just in the morning, but as a snack before bed too. So, when I say it’s our favourite granola, that includes my now paleo granola converted boyfriend. My attempt to wean him off grain and sugar loaded cereals works as long as I have an alternative standing by. That means I had to come up with a recipe that was tasty but also quick and easy so I can make a big batch every week.

Cook’s notes: You can use a variety of nuts and seeds in this recipe and a different type of dried fruit. Quick note on the nuts and seeds, some contain fairly high amounts of Omega-6 fatty acids. Macadamia nuts have the lowest amount but can be quite expensive. My rule is have plenty of Omega-3 rich foods to balance out the healthy ratio and eat granola every third day instead of making it a daily breakfast meal.

I also try to ‘activate’ my nuts and seeds by soaking them in water  with a pinch of salt or a teaspoon of vinegar for 7-10 hours. I then rinse and pat dry the nuts with paper towel and spread them in a thin layer on a baking tray or two. I then dehydrate them in the oven, on very low temperature (65-70 °C/150 °F), for 3-4 hours, stirring a couple of times. It’s a weekend project but is totally worth it as you will remove a lot of the phytic acid found in most nuts and seeds and activate the enzymes which assist with the digestion of nuts.  A little more on soaking nuts by Sally Fallon here.

Having said all that, most of you probably don’t have the time to do all of that so just enjoy your granola with standard nuts and limit to eating it a couple of times per week. And if budget is not a word in your vocabulary, you can always buy pre-activated nuts online. Check out 2DIE4 Live Foods from Byron Bay.

Serve with coconut/almond milk, coconut cream or natural full-fat yogurt if you consume some dairy and fresh berries or fruit on top. I often take a handful in a ziplock bag as a snack on the go.

Here is another, slightly different recipe I posted a while ago, paleo granola with oven-baked strawberries. 

   paleo_granola_jar

Ingredients

  • 3 cups mixed almonds, hazelnuts, macadamia and brazil nuts
  • 2/3 cup dried fruit (plums, dried cherries, cranberries, apricots, figs or dates)
  • 1/2 cup pepitas (pumpkin seeds)
  • 2/3 cup desiccated coconut, unsweetened
  • 1/2 cup coconut flakes (if you have them)
  • 2 tbsp maple syrup
  • 2-3 tbsp honey (rice malt syrup, maple syrup or coconut syrup can also be used)
  • 1 tbsp vanilla extract
  • Optional but very nice: zest of 1 orange
  • Dollop of coconut oil or ghee
  • 1-2  tbsp chia seeds
  • You will need a food processor or some other way to break the nuts into smaller crumbs

granola_making

Instructions

  1. Preheat oven to 165 °C (330 °F).
  2. Add two and half cups of whole nuts and dried fruit to a food processor. Process the mixture into medium size crumbs, some of it will turn into finer flour/meal like consistency but that’s what we want – a variety of shapes and sizes. Transfer to a large bowl.
  3. Add the rest of the ingredients, excluding chia seeds. Add the rest of the nuts whole. Mix well and use a wooden spoon or a spatula to break down the clumps which will form when coconut oil and honey come into contact with dry ingredients. It’s ok if some of them remain unbroken.
  4. Grease a large baking tray with some coconut oil or ghee and line it with baking paper, making sure the sides are covered. Spoon the mix into the tray and flatten with a spatula.
  5. Bake in three stages. First bake for about 12 minutes and then stir the mix as the top would have browned by now. Then bake for 8-10 minutes and stir again. Finally bake for the last 4-5 minutes.
  6. Remove and let it cool completely. The mixture should have turned crispy and dark golden brown.
  7. Finally add chia seeds and transfer to an air-tight container. Keep for up to two weeks.

Preparation time: 10 minutes

Cooking time: 25 minutes

Number of servings: 10-12

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Check out my Eat Drink Paleo Cookbook –  a fantastic edition to any kitchen, filled with exclusive recipes, cooking tips and easy guide to paleo. Also just out, the new Rejuvenate program, which I co-authored with a medical nutritionist Claire Yates – it will teach you how to achieve radiance, wellness and longevity through food and holistic living. 

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60 Comments

  1. Shelley
    Posted September 15, 2014 at 6:23 am | Permalink

    Hi, love this muesli recipe! You don’t happen to have the calorie value per serve do you?

    • Irena
      Posted September 19, 2014 at 7:26 pm | Permalink

      Not really but you can plug in all the ingredients into a nutritional calculator on a few different sites (just Google for it) and you can get an approximate calories.

  2. Tara
    Posted August 22, 2014 at 5:36 am | Permalink

    Hi,

    Were there alterations made to this recipe? I made it a year ago and it didn’t have maple syrup in it but it had some almond meal in it. It also used to be sweeter. Do you still have that recipe? I really liked that one and I’m bummed I didn’t write it down. Thanks.

    • imacri
      Posted September 1, 2014 at 4:07 pm | Permalink

      Hi Tara, it might have had honey the first time I made it but as I make it every few weeks, I constantly experiment. You can use either maple, honey or rice malt syrup as long as it’s sweet and sticky. Add an extra tablespoon to make it sweeter. I removed almond meal to simplify the recipe as it wasn’t really adding anything exciting and it was an extra ingredient people would have to buy. But of course you can add 3-4 tbsp to the mix if that rocked for you. I always say, I give you the foundation and you can make it your own. :-)

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